Codi de projecte: Grant agreement No. 824769
Paraules clau: Yoghurt Protein Proof of concept Partial least squares regression (plsr) Near-infrared (nir) In-line Fat
Data d'alta del registre: 2024-11-16
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Journal Of Food Composition And Analysis. 128 106015-
Referència de l'ítem segons les normes APA: Castro-Reigía, D.; Ezenarro, J.; Azkune, M.; Ayesta, I.; Ostra, M.; Amigo, J.M.; García, I.; Ortiz, M.C. (2024). Yoghurt standardization using real-time NIR prediction of milk fat and protein content. Journal Of Food Composition And Analysis, 128(), 106015-. DOI: 10.1016/j.jfca.2024.106015
Tipus de publicació: Journal Publications
Codi de projecte 3: 2021PMF-BS-12
Autor segons l'article: Castro-Reigía, D.; Ezenarro, J.; Azkune, M.; Ayesta, I.; Ostra, M.; Amigo, J.M.; García, I.; Ortiz, M.C.
Departament: Química Analítica i Química Orgànica
Autor/s de la URV: EZENARRO GARATE, JOKIN
Resum: A system based on near-infrared (NIR) spectroscopy has been developed for the in-line control of the composition of the milk used as raw material for yoghurt production to control the content of protein and fat in the final product, and, therefore, to reduce variability in the production process. Firstly, after selecting the appropriate method for preprocessing NIR data, Partial Least Squares Regression models were built to predict fat and protein content in milk, obtaining good performances. The variance explained of y-block in prediction (R2P) was 0.99 and 0.80, while the Root Mean Square Error of Prediction (RMSEP), was 0.26 and 0.16 for fat and protein, respectively. With those models, it was possible to determine the fat and protein contents in milk in real time, and therefore, the quantity of milk powder and cream added in the manufacturing process of yoghurt could be readjusted. The presented strategy allows the improvement of the homogeneity of the final product, reducing the variability of the nutritional values in more than 70% with respect to the traditional recipe, and also meet the target values according to yoghurt producers for fat and protein content, that is, 10% of fat and 5% of protein.
Acció del programa de finançament 2: Action of the European Union-NextGenerationEU
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Geociências Food science & technology Food science Farmacia Engenharias iii Engenharias ii Engenharias i Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: jokin.ezenarro@urv.cat jokin.ezenarro@urv.cat
Identificador de l'autor: 0000-0001-9234-7877 0000-0001-9234-7877
Acció del programa de finançament 3: Universitat Rovira i Virgili - Banco Santander
Programa de finançament 2: INVESTIGO programe
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0889157524000498
Programa de finançament 3: Contratos de personal investigador predoctoral en formación
DOI de l'article: 10.1016/j.jfca.2024.106015
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2024
Acció del programa de finançament: Action of the European Union’s Horizon 2020 research and innovation programme